Health (Food Hygiene) Regulations 1993
Part 5-Perishable, potentially hazardous and frozen food


    32. Storing of certain food

    (1) Subject to subregulation (2), a proprietor of food premises or a food vehicle who sells, prepares, packs, stores, handles, serves, supplies or conveys food must ensure that

    (a) perishable food is kept at a temperature which will, as far as practicable, preserve it from deterioration;

    (b) potentially hazardous food is stored or displayed at a safe temperature that

    (i) does not exceed 5C; or

    (ii) is not less than 60C;

    and

    (c) any hot food storage or display unit or, as the case requires, refrigerated storage or display unit so provided is equipped with an indicating or a recording thermometer accurate to 1C with a numerical scale located to measure the operating temperature of the unit and placed so that the operating temperature can be easily verified.

    (2) Notwithstanding subregulation (1)

    (a) potentially hazardous food that has been prepared or stored at a temperature not exceeding 5C must, if so required, be heated by means of a suitable appliance and in such a manner as will ensure that the food is heated to a safe temperature as rapidly as possible, and in any case during a period not exceeding one hour; and

    (b) potentially hazardous food that has been prepared or stored at a temperature of not less than 60C must, if so required, be cooled to a safe temperature as rapidly as possible and in any case during a period not exceeding 4 hours.

    (3) This regulation does not apply to frozen foods referred to in regulation 33.

    (4) A proprietor who fails to comply with subregulation (1) commits an offence.



Note: This is not an authorised version. The only authorised version is the hardcopy (printed) version published under authority of the Government Printer, available from the State Law Publisher, 10 William St Perth W.A. 6000.